All dishes:

Veal

Rack of veal with tarragon

Poultry

Pressed duck

Consommé and Soup

Oyster and langoustine soup

Shellfish and Seafood

Bay scallop stew with curry

Pork

Knuckle of pork confit

Poultry

Chicken with spring vegetables

Spring vegetables : vegetables harvested before reaching full maturity.

Shellfish and Seafood

Lobster Bellevue

Bellevue: lobster meat slices placed in a row on the shell and served cold.

Cheeses

Cabécou de Livernon

France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Desserts

Plum and walnut cream meringue tart

Game animals

Roast saddle of hare with mushrooms

Sheep and Goats

Rost knuckle of lamb

Knuckle of lamb : meat joint from below the knee.

Shellfish and Seafood

Pacific oysters

Desserts

Fig and walnut tart

Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

Cold starters

Stuffed avocado with prawn

Desserts

Walnut tart

Cooked meats

Andouillette sausage with fresh cream

Sausage cooked with butter and deglazed with cream.

Main meals

Stuffed tomatoes

Stuffed tomatoes with meat, rice, tomato, bread, garlic and parsley.

Sheep and Goats

Tripotxa

Spiced lamb black pudding sometimes associated with veal.

Consommé and Soup

Mussel and saffron soup

Mushrooms, Vegetables, Pasta and Rice

Baked yellow bell pepper

Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Desserts

Napoléon cake

Cake of Russian origin. Variety of mille-feuille.

Poultry

Bordeaux style duck daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.